Step-by-Step Instructions
Prepare the crust
In a large bowl, whisk together flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg and milk, then stir into the flour mixture until dough forms.
Divide into two portions, wrap, and chill for at least 30 minutes.
Make the apple filling
Toss sliced apples with sugar, cinnamon, nutmeg, flour, and lemon juice until evenly coated.
Assemble the slices
Roll out one portion of dough and fit it into a greased 9x13-inch baking pan (or larger sheet pan for thinner slices).
Spread the apple mixture evenly over the crust.
Roll out the second portion of dough and place on top of the apples, sealing edges well.
Cut small slits in the top crust to vent steam.
Bake
Bake at 375°F (190°C) for 40–50 minutes, until the crust is golden brown and the filling is bubbly.
Allow to cool slightly before glazing.
Glaze and slice
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle or brush over the warm crust.
Let the glaze set before cutting into slices.
Tips for the Best Apple Slices
Chill your dough for a flakier crust.
Use tart apples so the filling doesn’t turn overly sweet.
Don’t skip the glaze—it’s the signature finish that sets bakery apple slices apart.
Serve slightly warm with a cup of coffee for the full Chicago bakery experience.
Why You’ll Love This Recipe
Chicago-Style Bakery Apple Slices are more than just dessert; they’re a slice of Midwest tradition. They combine the homey comfort of apple pie with the practicality of a sheet-pan bake. Every bite delivers flaky crust, juicy apples, and that signature sweet glaze. Whether you’re reliving a bakery memory or discovering this recipe for the first time, these apple slices are sure to become a favorite in your kitchen.
